Use a zester to remove rind from 1 of the oranges and 1 of the lemons. (Alternatively, use a vegetable peeler to peel rind. Use a small, sharp knife to remove white pith. Cut rind into very thin strips).

Step 2

Juice the orange and lemon and reserve the juice. Add enough orange and lemon juice so you have 1 1/2 cups and 1/3 cup respectively. Thinly slice remaining orange and lemon and set aside.

Step 3

Combine rind, sugar, water and cinnamon in a saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug and place in the fridge to chill.

Step 4

Combine chilled syrup, brandy, juices and reserved sliced orange and lemon in a large jug or serving bowl. Add wine and soda water and serve immediately.

Variation: White wine lovers can try this recipe with a sauvignon blanc or other dry white to create sangria blanca. Chopped fruits such as peaches and nectarines can also be added to the mix.